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slices of pecan pie on plates

Bourbon Pecan Pie with Chocolate Crust

Traditional Pecan Pie goes to the next level with the addition of smoky and sweet bourbon and rich cocoa crust!  Bourbon pecan pie is perfect for Thanksgiving dessert whether you're hosting or traveling!
Course Dessert
Cuisine American
Keyword bourbon pecan pie, chocolate pie crust, pecan pie, thanksgiving desserts, thanksgiving pie
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 8 servings
Calories 755kcal
Author Lauren


Chocolate Pie Crust

  • 1 ¼ cups all purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon salt
  • ½ cup confectioners sugar
  • 10 tablespoons cold butter cut into thin pieces
  • 5 to 8 tablespoons ice cold water

Bourbon Pecan Pie

  • ¼ cup packed light brown sugar
  • ½ cup granulated sugar
  • 2 teaspoons all purpose flour
  • 4 large eggs
  • 1 ½ cups dark corn syrup
  • 2 tablespoons bourbon
  • 1 ½ tablespoons unsalted butter melted
  • 1 ½ teaspoons pure vanilla extract
  • 8 ounces unsalted pecan halves coarsely chopped


Chocolate Pie Crust

  • Whisk together the flour, cocoa powder, confectioners sugar and salt. Set in the fridge to chill for about 10 minutes.
  • Either using a pastry blender, fork, standing mixer, or your fingers work the butter into the dry ingredients. If using a standing mixer use the paddle attachment on the lowest speed. Mix until the butter is in pea size lumps.
  • Add the ice cold water 1 tablespoon at a time while mixing, then add just enough water to form the dough.If you squeeze it in your hand it will stick together but not stick to your hand.  Transfer the dough to a piece of wax or parchment paper, fold the dough over on itself 3 to 4 times and form into a ¾ inch disk.  If you find the dough is sticking to the paper, lightly dust with cocoa powder.
  • Roll the edge of the disk to smooth it out, wrap with plastic wrap and let it rest in the fridge for 30 minutes.
  • Preheat the oven to 400°F. Lightly grease a 9-inch pie pan.
  • After the dough is rested, sprinkle a flat surface with cocoa powder and roll the dough out to roughly 13-inch circle.  Transfer it to the prepared pie pan and trim the edges to a 1-inch overhang over the side of the pie pan.  Tuck the edges up and under and crimp them using your fingers.  Transfer the prepared pie pan to the fridge to chill for 10 minutes.
  • Line the prepared crust with foil and fill with pie weights or dried beans, moving more beans towards the sides of the pan to keep them from 'slipping' while baking.
  • Bake the crust for 10 minutes. Move it to a cooling rack and remove the foil with the pie weights/beans. Reduce the oven temperature to 350°F.

Bourbon Pecan Pie

  • Preheat the oven to 350F. On a cutting board with a sharp knife for chopping, coarsely chop pecan halves.
  • In a bowl, whisk together the brown sugar, granulated sugar, flour and eggs until smooth.  Add in the corn syrup and mix until incorporated, scraping the bottom of the bowl if needed.
  • Mix in the bourbon, vanilla, melted butter and salt.  Fold in the chopped pecans.
  • Pour the batter into the prepared pie crust.  Cover the edges with aluminum foil and bake for 1 hour.  After 1 hour of baking, remove the foil and bake for 10 more minutes or until the very middle is some what loose but the rest of the filling has set.
  • Let cool for at least 4-hours before serving.


  • For best pie crust results, chill all of your ingredients - including the dry!
  • Dust the pie crust with cocoa powder instead of flour.
  • Let the pie dough rest in the refrigerator before rolling - this allows the gluten to develop and makes for a better crust!
  • Roll out your dough onto a piece of cocoa dusted parchment paper for easier transfer and quick clean up.


Calories: 755kcal | Carbohydrates: 99g | Protein: 9g | Fat: 40g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 125mg | Sodium: 405mg | Potassium: 298mg | Fiber: 5g | Sugar: 78g | Vitamin A: 638IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 3mg